Tonight we had an invite to dinner with friends. Jonah is away at the farm for the week and thus I knew the huge bag of peaches in my fridge would not be eaten by our peach lover. So, peach pie it was for our hosts. This recipe is incredibly yummy. You will love it even if you don't like peach pie. It is well worth the few extra steps from a traditional peach pie. Don't cheat with a store bought crust. This crust is simple and delicious.
Pie crust:
2 1/2 cups A.P. Flour
1 tsp. salt
1 tsp. sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Combine dry ingredients and add chilled butter incorporating it with your hands until fine crumbs are formed. Slowly drizzle in ice water until dough comes together. Slice in half and form into two disks. Wrap and chill in fridge for at least an hour. You only need one half for the pie. The other half of dough can be frozen for up to a month or used for decorating the top of your pie.
Once the dough is ready, roll it out and press it into your pie pan. Then line the inside of the shell with parchment paper and pie weights like dry beans. Bake for about 30 minutes at 350 until crisp but not completely done. This step ensures a non-mushy pie bottom. Well worth the extra time.
Peaches:
10-15 peaches, pitted & sliced (Pealing is optional. I prefer not too.)
1 Tbsp. lemon juice
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
Put all ingredients over sliced peaches and toss gently with your hands to get an even coating. Refrigerate for 30 minutes. After thirty minutes remove from fridge and drain off the excess liquid with a strainer. This is key to avoid an overly runny pie. Place aside and proceed to making a quick caramel sauce....
Caramel:
1/4 cup water
1/2 cup sugar
2 Tbsp. heavy cream
2 Tbsp. unsalted butter, cut into small pieces
Combine the water and the sugar into a small sauce pan over medium heat until the sugar is dissolved. You can stir it a few times, and then just let is do it's thing. Once it starts to develop a light caramel color quickly remove from heat and whisk in your butter and cream creating a caramel. Place aside.
Crumb Topping:
1 1/2 cups flour
1 cup brown sugar
1 1/2 sticks unsalted butter, cubed
Using your hands work the butter into the sugar and flour until crumb like.
Fold the caramel sauce into the strained peaches. Place into your pie crust. Top with the crumb topping and bake at 350 degrees for approximately 35 minutes until bubbly and lightly browned. Serve warm.
